Adrian Gott’s Egg Mayo with a twist
This flavourful take on classic egg mayo makes a quick and tasty snack at any time of day (though it's probably best avoided on date night!)
Good quality bought mayonnaise is fine, but if you make your own it will add a glossy richness that contrasts nicely with the allium kick from onions and chives. Even better, made with Burford Brown eggs, it will be a beautiful golden colour.
Bring a small pan of water to a boil and then lower it to a rapid simmer. Add the eggs to the pan and set your timer for six minutes. As soon as the timer pings, remove the eggs from the pan, put them in water to cool then peel them.
Mix the mayonnaise, Tabasco sauce and onion together in a bowl and then mash in the eggs with a fork. Season to taste. Serve the egg mayo on toasted buttered Irish soda bread, topped with a scattering of chives.
3 Clarence Court Burford Brown eggs
1 tablespoon finely chopped white onion
1 tablespoon mayonnaise
Dash of Tabasco sauce
Pinch of chopped olives
Salt and freshly ground black pepper
Brown Irish soda bread, for toasting